This recipe was inspired by the smash burger trend that’s genius and delicious. These Buffalo Salmon Smash Tacos are bursting with flavor and are fast to make. If you have some canned salmon hiding in your pantry, or if you’re looking for a fun new dish to try- this one is sure to please a crowd. I didn’t grow up eating fish, so having a recipe with fish that I love and my family loves is a big deal. Follow the recipe below for this goodness.
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Let the smash taco making begin!
The steps:
- Start by mixing up your taco filling ingredients. This includes ingredients like the canned salmon, buffalo sauce (I use Primal Kitchen), dairy free yogurt, diced red pepper, and herbs. You want to mix everything until it’s all incorporated together.
- Heat up your griddle and spray or spread some oil on it.
- Take a corn tortilla (see substitutions below), add about 1/4 cup of salmon mixture to it, and spread it. Leave about an inch of space around the edges.
- Place the tortilla, salmon-side down, onto the griddle.
- Immediately shift it just a little to prevent sticking.
- After about 2-3 minutes, flip the tortilla with salmon and cook for another minute or two.
- Repeat this until you’ve used up all of the salmon mixture, oiling the pan before each new taco.
- Top each taco with arugula and sliced red onions and enjoy! You can also dip these in a teensy bit of ranch.
Substitutions:
- Almond flour, oat flour, or cassava flour can be subbed for the gluten free flour.
- Mayo or other plain yogurt can be subbed for dairy free yogurt.
- I use Primal Kitchen Buffalo Sauce, but you can use whatever buffalo sauce you like best.
- Siete almond flour tortillas also work well with this recipe. You can substitute just about any tortilla for a corn tortilla.
Recommended kitchen items:
- Cast iron griddle I leave this griddle on my stove so that it’s ready anytime. It’s been nice to have this sturdy option for all sorts of meals.
- Fish spatula. I love having this spatula to flip things that need a more delicate touch. It’s stainless steel, the wooden handle has a nice feel, and I tend to grab it more than any of my other spatulas.
- Glass mixing bowls with lids. I love that these glass bowls stack and have lids to fit each one. I use them all the time.
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
- Primal Kitchen Buffalo Sauce (I get mine from Costco)
- Organic corn tortillas (Also from Costco)
- Open Nature Dairy free Coconut Yogurt (I get this from Albertsons)
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Buffalo Salmon Smash Tacos
(Dairy free, Gluten free, Egg free, Nut free, Soy free, Paleo option)
Ingredients
Salmon Mixture
- 2 (6oz) cans salmon
- 1 red pepper, diced small (about 1¼ cups)
- 6 tbsp Primal Kitchen Buffalo sauce
- ⅓ cup plain dairy free yogurt
- 1 tbsp fresh parsley, chopped
- 2 tbsp green onion, chopped
- 1 tsp dried dill
- 1 tsp garlic powder
- 3 tbsp all-purpose gluten free flour (see substitutions above)
- ½ tsp salt
- ½ tsp ground black pepper
Other Ingredients
- oil for coating the griddle (I use avocado oil)
- fresh arugula, for topping
- sliced red onions, for topping
Instructions
- Add all of your "Salmon Mixture" ingredients to a mixing bowl and stir and combine until everything is incorporated.
- Heat your griddle, or pan, to medium-high heat, and spread or spray a somewhat generous amount of oil onto the pan. You don't want it soaking in oil, but add more than a quick spray.
- Spoon about ¼ cup of salmon mixture onto the center of a corn tortilla, spread it a little, leaving about a 1 inch edge around the tortilla, and place it salmon-side down onto the hot griddle. Right away you'll want to just shift it on the pan a little to prevent sticking. You can do this either with your hand (carefully) or with a spatula.
- Fill your griddle and let each one cook for about 2-3 minutes, or until the salmon has started to form a crisp brown crust. Carefully flip* each one over (see notes below), and cook for another minute or two, or until the tortilla has started to brown slightly.
- As you repeat the steps, make sure to oil your pan before you place a new taco down.
- When they're all cooked, top each taco with some fresh arugula and sliced red onions. You can optionally dip them in a tiny bit of ranch, but I prefer them without. Enjoy!!
Notes
*I use a fish spatula to flip these smash tacos by carefully wiggling it under the salmon, until I can flip it all at once. If yours is sticking too much, you may need a little more oil on your pan. It’s okay if there’s a little scrap left behind, but you want to make sure almost all of it makes it over.*
